Rinse and scrub the Honey Gold potatoes thoroughly, then place them in a large pot. Cover with cool water, ensuring there's about 2 inches above them. Bring to a boil, then reduce to a gentle boil for 12-15 minutes until fork-tender and easily pierced. Drain and let cool.

In a mixing bowl, whisk together olive oil, fresh lemon juice, chopped dill, whole grain mustard, minced garlic, salt, and black pepper until well combined and slightly emulsified.

Transfer the cooked potatoes to a cutting board. In the same pot of boiling water, add trimmed asparagus. Cover and let sit for 5 minutes until bright green and tender-crisp.

Transfer asparagus to an ice water bath to stop cooking. Let cool for 5-10 minutes. Once cool, chop into bite-sized pieces.

In a large mixing bowl, combine chopped asparagus, quartered potatoes, and diced red onion. Gently toss to ensure an even distribution.

Pour dressing over the potato and vegetable mixture. Gently fold together, taking care not to mash the potatoes.

Serve warm or chill in the refrigerator for about 30 minutes before serving to allow flavors to meld.